Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Try this tossed with cooked soba noodles or drizzled over seared salmon.
Author: Claire Saffitz
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
Author: Elise Bauer
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger...
Author: Drew Lazor and the Editors of PUNCH
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to...
Author: Rich Landau